Cakes for Diabetics.

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Forum -> Yom Tov / Holidays -> Shavuos

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amother

Thu, May 26 2022, 5:47 am

Any tips you can pass along so us Diabetics can also ''indulge'' in the sweetness of cheesecakes on the Chag?

Amarante

Thu, May 26 2022, 6:46 am

There are lots of recipes for cheese cakes made with artificial sweetener of some kind. They are actually easier to make than a traditional cake because *real* sugar isn't needed as part of the inherent "chemical" process to get a good cake.

Is it sugar that is the issue or are there other dietary restorations you are dealing with?

amother

Pear

Thu, May 26 2022, 6:52 am

It isnt sugar necessarily but anything that gets processed like a sugar. So carbohydrates are an issue.
Gestational diabetes Mom here and really want some cake!

Amarante

Thu, May 26 2022, 6:56 am

Most good cheesecakes are principally cheese of some kind with possibly cream as an ingredient.

Good cheesecakes have very little flour added to the cheese cake mixture and some of them don't have a crust if that is an issue. My mother used to make cheesecake in a springform pan without any kind of crust but just the cheese portion.

Fruit toppings made from fresh fruit are a delicious option as opposed to using chocolate or caramel.

A good old fashioned cheesecake is generally high fat and while it does contain sugar it is quite a bit different than a traditional pastry which relies heavily on flour and interaction with sugar to produce the optimal result.

Amarante

Thu, May 26 2022, 6:59 am

Here's a recipe for a diabetic friendly crust

For the cheesecake base:

▢ 1 1/5 cups almond flour
▢ 2/3 cup shredded coconut (unsweetened)
▢ 3 1/5 tablespoon melted butter
▢ 6 – 9 drops liquid Stevia
▢ pinch of salt

Crust:
Preheat oven to 350F (180°C) and line a springform pan with aluminum foil.
In a large mixing bowl, combine the almond flour, shredded coconut, and salt. Mix well.
Gently melt the butter, then add to the dry ingredients along with the liquid Stevia.
Stir until well-combined. The dough will be crumbly, but should almost stick together when pressed between the fingers.
Transfer the dough to the springform pan and press down in an even layer.
Bake at 350ºF for 10 – 15 minutes until the crust starts to turn golden and brown around the edges. Remove from the oven and allow to cool completely.

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